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Jalapeño Cheddar Sourdough Bread
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4 from 5 votes

Easy Jalapeño-Cheddar Sourdough Bread Recipe

Delicious and easy to make jalapeno and cheddar sourdough bread.
Prep Time15 mins
Cook Time30 mins
Resting Time3 hrs
Total Time45 mins
Course: Side Dish, Snacks
Cuisine: American
Servings: 12 slices
Calories: 166kcal


  • 2 ¼ cups white flour
  • 1 T. sugar
  • ½ tsp. salt
  • 1 ½ tsp. yeast
  • ½ cup warm water
  • 1 T. softened butter
  • ¾ cup sourdough starter
  • ¾ cup sharp cheddar cheese cubed
  • 2 jalapeños chopped


  • Place one cup of flour in the bowl of a stand mixer. Add sugar, salt, and yeast, and mix to combine.
  • Add water and butter to a measuring cup. Microwave for approximately 30 seconds and pour over the other ingredients in the bowl, along with the sourdough starter. Mix on medium until combined.
  • Continue to add flour, ½ a cup at a time. Mix after each addition. The dough should to be slightly sticky. Knead for five minutes.
  • Add cheese and jalapeños to the bowl, and mix on low. Over mixing will cause the cheese to disintegrate, which is not your goal.
  • Remove the dough and shape into a ball. Place in a greased bowl, turning once to oil the surface.​ Cover and allow to rise for 2 hours, or until doubled in volume. After a few hours, the dough should have risen significantly.
  • Punch down the dough, and form into a loaf. Place on a baking stone, or a baking tray that's covered with a silicone mat or parchment paper. Cover the dough loosely and place it in a warm location for one hour.
  • After an hour has elapsed, preheat the oven to 375 degrees F. When the oven is ready, make a few slits into the top of the loaf. Bake for 30 to 35 minutes, or until nicely browned. If you used a banneton basket, carefully invert the basket over a lined tray to release the loaf from the basket, then follow the steps mentioned above.
  • Allow to cool completely before cutting.


  • Start with a good starter. Before you can make amazing Jalapeño Cheddar Sourdough Bread, you need a good sourdough starter; an equal mixture of water and flour, left in a warm environment to capture wild yeast. The starter is then fed more flour and water at regular intervals to help it develop further. The longer the starter is maintained the better it gets and the deeper and more complex the flavor becomes.
  • You might consider purchasing a banneton proofing basket for the second proofing. This basket helps the dough to keep its shape, instead of spreading.
  • Since the dough has jalapeños in it, you might want to wear some latex gloves for the next part, or you can be like me, and live on the edge!
  • The cheese and peppers are not going to want to easily incorporate into the dough. This means you might have to poke them in with your finger and work the dough a bit to shape it, as you push the peppers and cheese inside the loaf.


Serving: 1slice | Calories: 166kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 97mg | Fiber: 1g | Sugar: 15g